"why are you going to ruin a perfectly good butt by putting milk in the pot?"
~Because Marcella said so!
Now...Southerners know how to handle a Boston butt.
I have always thought it ironic that in the south it is a Boston butt, in the north it is called a pork shoulder (those yankees missed a good chance there to rename it)
Marcella actually calls for a pork rib roast... which would make a beautiful presentation. This was a night for home cookin'... a butt it is.
The recipe is very simple. A beautiful cut of pork, a little fat to brown the roast, and milk. The pork and the milk slowly cook together, adding a cup full of milk at a time once it cooks down. This cooking process is slowly repeated over 3 hours. The result is a beautifully tender roast with a nutty brown sauce.
Bill pronounced it perfection.
So... maybe I didn't ruin that butt after all :-)
Ciao y'all~
Sandi
Comments (3)
Your butt looks great Sandi ; )
Isn't this an amazing recipe? We sometimes use the loin and get a wonderful result.
Posted by Susie L | November 26, 2010 10:58 AM
Posted on November 26, 2010 10:58
Your Southern cooking savvy didn't let you down, Sandi, the butt is actually the most desirable cut, but I had found through teaching that people really liked the presentation value of a sliced rib roast. And the bones do contribute to the flavor. When you serve this to someone who is unfamiliar with the dish, they will think you are hiding some cooking secret from them when you say that there are only two ingredients, pork and milk.
Posted by Marcella Hazan | November 26, 2010 4:37 PM
Posted on November 26, 2010 16:37
I have a question about the gravy that is created by the pork being cooked in milk. Does it have a smooth consistency or does it have an almost 'curdled' look to it?
Posted by Annie M | January 14, 2011 6:03 PM
Posted on January 14, 2011 18:03